I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds or cashews. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

creamy chipotle pasta sauce ingredients

The method for making this sauce was inspired by a sauce made in California called Bitchin’ Sauce. If you live in Cali, you should definitely check it out.

creamy chipotle pasta sauce ingredients

I perfected this recipe while I was living in Hawaii, but it a very homestyle Mexican recipe. The kind that moms and grandmas make at home to feed large crowds. This was one of my favorites before going vegan, so it was only natural that I made a vegan version of this. You can also make a version of this with poblano peppers.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

  • The sauce is best used immediately.
  • You can use cashews instead of almonds if you prefer.
  • I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos.
  • If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
  • Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
4.55 from 37 votes

Vegan Creamy Chipotle Pasta

This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
Pin Recipe Print Recipe
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Main Course
Cuisine: Mexican
Keyword: chipotle pasta, vegan pastas
Servings: 2 servings
Calories: 537kcal
Author: Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened (or vegetable oil)
  • 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Instructions

  • Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  • Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  • Pour chipotle sauce over pasta and mix well.
  • Serve with chopped cilantro on top.

Video

Notes

This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.
If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.

Nutrition

Serving: 1Serving | Calories: 537kcal | Carbohydrates: 100g | Protein: 25g | Fat: 19g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 821mg | Fiber: 6g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 6.9mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

 

30 replies
  1. Stephanie S
    Stephanie S says:

    Aloha from Oahu as well! So excited to find and try this recipe. I’d like to invite you to join our hiking group, Hiking with Keiki, if you have not heard of us already!

    Reply
  2. Erin Chapman
    Erin Chapman says:

    I made this recipe, but having never heard of chipotle in adobo, I googled it. Behold! A canned sauce! Found it in my grocery store.
    We took it to mean one CAN of chipotle in adobo.
    I’m sweating after three bites, my husband loved it (he’s a HUGE fan of spice) but we’ve basically thrown it all out.
    What on earth did you mean by chipotle in adobo and why is the can not the same thing?
    My husband said the Internet would laugh at us for this comment, but if we made the mistake…. it could be make by someone else. Thanks!

    Reply
    • dorastable
      dorastable says:

      Hi Erin, I’m so sorry if the recipe wasn’t clear enough. What I meant was 1 ea. chipotle pepper, so only 1 of the chipotle peppers in the can. I will add a note to the recipe. I hope you guys are brave enough to try the recipe again.

      Reply
  3. Dayna Schaly
    Dayna Schaly says:

    Hi love the idea of this recipe, i’m thinking of making this in a few batches and freezing the sauce so I have a some pre-made dinners. Do you know if your sauce freezes well? Thanks!

    Reply
    • dorastable
      dorastable says:

      Hi Dayna. I’ve never tried to freeze it before, but I think the sauce would separate in the freezer.

      Reply
    • Paige
      Paige says:

      I am also considering this for the next time I make it. I think I’m going to try and freeze it into cubes, and then pop them in the blender when I’m ready to use them again.

      Reply
  4. Paige
    Paige says:

    I just made this last night, and it turned out wonderfully. Next time I make it, I might try and add another pepper, though, as it wasn’t quite as spicy as I expected. My sauce did turn out very hot because I used my vitamix which heats up while it blends. When I made the dish, my husband and I didn’t think it was enough to serve two people, so we ate it on the side of a fresh loaf of bread. However, after eating I realized that I was unbelievably full and I believe it is because the almonds are deceptively filling! So keep that in mind. Thanks for the recipe!

    Reply
    • dorastable
      dorastable says:

      HI Paige,

      Thanks for the comment. I’m glad you enjoyed it. You can add as many chipotle peppers as you like, and yes the almonds do make this a very filling dish. I have never tried freezing the sauce, my only concern would be that the sauce could separate.

      Reply
  5. Kara Boyer
    Kara Boyer says:

    Just made this and this recipe had me licking my plate clean!! Wow!! It barely takes anytime for a vegan recipe, which is super important to me! Thanks!!!

    Reply
    • dorastable
      dorastable says:

      Hi Kia, you can use chipotle seasoning, but the sauce will not work without the almonds. Do you have a nut allergy?

      Reply
  6. Eric
    Eric says:

    Looks like a great dish. I’ll give it a shot.

    I made a similar kind of recipe. I was trying to make carbonara. Instead using guanciale, i.e. smoked pork cheek, I sautéed mushrooms and finish them with some adobo sauce. I then added this to a cashew cream, lemon and nutritional yeast mixture to which I added and tossed the hot pasta.

    Reply
  7. Sarah
    Sarah says:

    This is the best recipe, definitely one of the top 10 ever!!!! I have shared this with many of my friends and they love it as well. Easy and incredibly tasty. Thanks so much!

    Reply
  8. Jasmine
    Jasmine says:

    Hi, my family loved this recipe. I used sun-dried tomatoes instead of fire roasted because I didn’t have any on me. Thank you for this recipe!

    Reply
  9. Jenn
    Jenn says:

    I used raw cashews because I wanted to make it the same day without soaking the almonds, and it turned out great! Also, used zucchini noodles. Everyone loved it!!! Adding it to the usual dinner rotation! So easy and delicious!!

    Reply

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